Dissolve yeast in water for 10 minutes. Sift flour, sugar and salt; cut in butter. Add milk and well-beaten egg yolks; add yeast. Beat dough until satiny. Cover and refrigerate overnight. Reserve egg whites. Divide dough in half. Roll each half into 1/4-inch thick rectangles. Beat egg whites until fairly stiff; spread over each rectangle. Combine sugar, nuts and cinnamon; sprinkle over egg whites. Roll as for jelly roll and place on 2 greased cookie sheets in warm place; let rise until doubled. Bake at 350 for 35 minutes. While warm, top with glaze or lemon ice. Freezes. LEMON ICE: Blend 1 cup confectioners sugar with enough lemon juice to make thin spread. Add lemon rind if desired. MRS POLLY MCDONALD PURVIS MESA, AZ From the book
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 350 (45%)|
|Amt Per Serving||% DV|
|Total Fat 38.9g||52 %|
|Saturated Fat 20.7g||104 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 85mg||26 %|
|Sodium 235.1mg||8 %|
|Potassium 182.5mg||5 %|
|Total Carbohydrate 105.1g||31 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 102.2g|
|Protein 7.9g||11 %|
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Calories per serving: 786
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